Corn Salad

By Hklbrries

This Gourmet classic is a great addition to any warm-weather feast.

Ingredients

• 2 cups water, plus 1 tbsp
• 3/4 tsp salt, divided
• 1 cup quick-cooking barley
• 2 cups corn kernels (4 ears)
• 1/3 cup olive oil
• 1/3 cup chopped fresh basil
• 3 tbsp chopped fresh chives
• 1 1/2 tbsp red-wine vinegar
• 1/4 tsp sugar
• 1/4 tsp black pepper
• 3 Belgian endives, trimmed and sliced crosswise to 1/2 inch thick
• Halved cherry tomatoes for garnish

Details

Servings 6
Adapted from dashrecipes.com

Preparation

Step 1

Bring 2 cups water and ¼ tsp salt to boil in a saucepan. Stir in barley; reduce heat and simmer, covered, 10 minutes. Remove from heat. Let stand 5 minutes.

Cook corn in a large pot of boiling water, 1 minute. Drain, rinse in cold water, drain again, and pat dry. Place in a large bowl.

In a blender, combine oil, basil, chives, vinegar, sugar, ½ tsp salt, pepper, and 1 tbsp water. Drain barley; add to corn. Stir in endives and dressing. Top with tomatoes.

Nutrition Information:
Per serving
270 calories
40 g carbohydrates
6 g protein
12 g fat
0 mg cholesterol
430 mg sodium,
9 g fiber